Save to your scrapbook
Lobster Salad with Chilli-Coconut Dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Sweet, firm medallions of crayfish or lobster meat work fantastically well with Asian flavours. The creamy coconut dressing is thickened with ground rice and sharpened by some lime and salty fish sauce. Piled high with soft herb leaves, it makes a fabulous starter or an indulgent lunch dish.
The richness of the lobster and the oiliness of the dressing is too much for a conventionally crisp dry white, so go with a round, scented, low-acid white that works with, rather than against, the unctuous flavours in the salad.
Typical values per serving:
This recipe was first published in July 2006.